Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates

The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking.     

Effect of Fluorescent Light on Repartition of Riboflavin in Homogenized Milk

This study was designed to determine the effect of fluorescent light on riboflavin in homogenized milk and in the resulting fat, casein, and acid whey isolated therefrom. The major proportion (82%) of riboflavin in homogenized milk was associated with the acid whey fraction, about 15% with the casein phase and about 3% with the fat phase. Riboflavin loss due to light exposure (2150 lx for 48 h at 7 C) was greatest in the whey fraction. Further separation of the whey proteins by gel filtration on Sephadex G-75 superfine indicated that the riboflavin associated with the high molecular weight fraction decreased following exposure. In the whey fraction, 95% of the riboflavin was in the free form and not associated with the major whey proteins. The free riboflavin was most labile to light exposure.     

Genetic analysis of coagulation properties,curd firming modeling,milk yield,composition, and acidity in Sarda dairy sheep

Sheep milk is an important source of food, especially in Mediterranean countries, and is used in large part for cheese production. Milk technological traits are important for the sheep dairy industry, but research is lacking into the genetic variation of such traits. Therefore the aim of this study was to estimate the heritability of traditional milk coagulation properties and curd firmness modeled on time t (CF_t) parameters, and their genetic relationships with test-day milk yield, composition (fat, protein, and casein content), and acidity in Sarda dairy sheep. Milk samples from 1,121 Sarda ewes from 23 flocks were analyzed for 5 traditional coagulation properties by lactodynamographic tests conducted for up to 60 min: rennet coagulation time (min), curd-firming time (k₂₀, min), and 3 measures of curd firmness (a₃₀, a₄₅, and a₆₀, mm). The 240 curd firmness observations (1 every 15 s) from each milk sample were recorded, and 4 parameters for each individual sample equation were estimated: rennet coagulation time estimated from the equation (RCT_eq), the asymptotic potential curd firmness (CF_P), the curd firming instant rate constant (k_CF), and the syneresis instant rate constant (k_SR). Two other derived traits were also calculated (CF_max, the maximum curd firmness value; and t_max, the attainment time). Multivariate analyses using Bayesian methodology were performed to estimate the genetic relationships of milk coagulation properties and CF_t with the other traits; statistical inference was based on the marginal posterior distributions of the parameters of concern. The marginal posterior distribution of heritability estimates of milk yield (0.16 ± 0.07) and composition (0.21 ± 0.11 to 0.28 ± 0.10) of Sarda ewes was similar to those often obtained for bovine species. The heritability of rennet coagulation time as a single point trait was also similar to that frequently obtained for cow milk (0.19 ± 0.09), whereas the same trait calculated as an individual equation parameter exhibited larger genetic variation and a higher heritability estimate (0.32 ± 0.11). The other curd firming and syneresis traits, whether as traditional single point observations or as individual equation parameters and derived traits, were characterized by heritability estimates lower than for coagulation time and for the corresponding bovine milk traits (0.06 to 0.14). Phenotypic and additive genetic correlations among the 11 technological traits contribute to describing the interdependencies and meanings of different traits. The additive genetic relationships of these technological traits with the single test-day milk yield and composition were variable and showed milk yield to have unfavorable effects on all measures of curd firmness (a₃₀, a₄₅, a₆₀, CF_P, and CF_max) and t_max, but favorable effects on both instant rate constants (k_CF and k_SR). Milk fat content had a positive effect on curd firmness traits, especially on those obtained from CF_t equations, whereas the negative effects on both coagulation time traits were attributed to the milk protein and casein contents. Finally, in view of the estimated heritabilities and additive genetic correlations, enhancement of technological traits of sheep milk through selective breeding could be feasible in this population.     

Short communication: Effects of prill size of a palmitic acid–enriched fat supplement on the yield of milk and milk components,and nutrient digestibility of dairy cows

The objective of our experiment was to evaluate the effects of prill size of a palmitic acid–enriched fatty acid supplement (PA; 85% C16:0) on feed intake, nutrient digestibility, and production responses of dairy cows. Twenty-four primiparous and multiparous Holstein cows were assigned based on parity and production level to replicated 4 × 4 Latin squares balanced for carryover effects with 21-d periods. Treatments were a control diet (no added PA), or 2.0% PA added as a small prill size (PA-SM; 284 ± 12.4 µm), a medium prill size (PA-MD; 325 ± 14.7 µm), or a large prill size (PA-LG; 600 ± 17.4 µm) supplement. Overall, PA treatments increased milk fat content (4.25 vs. 3.99%), milk fat yield (1.48 vs. 1.39 kg/d), 3.5% fat-corrected milk (39.2 vs. 37.7 kg/d), and improved feed efficiency (fat-corrected milk:dry matter intake; 1.51 vs. 1.42) compared with control. Compared with control, PA treatments did not affect dry matter intake, body weight, body condition score, or yields of milk, protein, and lactose. The PA treatments increased neutral detergent fiber digestibility (44.8 vs. 42.4%) and reduced the digestibility of 16-carbon fatty acids (72.3 vs. 79.1%) and total fatty acids (76.6 vs. 80.3%). Compared with control, PA treatments reduced the contents of de novo synthesized milk fatty acids (23.0 vs. 25.8 g/100 g of fatty acids) and preformed milk fatty acids (36.3 vs. 39.1 g/100 g of fatty acids), but did not affect their yields. In contrast, PA treatments increased the content (40.8 vs. 35.1 g/100 g of fatty acids) and yield (570 vs. 436 g/d) of 16-carbon milk fatty acids compared with control. The PA prill size had no effect on dry matter intake, yield of milk and milk components, or feed efficiency. However, PA-LG tended to increase milk fat content compared with PA-SM (4.28 vs. 4.22%), and it increased 16-carbon fatty acid digestibility compared with PA-MD (74.2 vs. 71.0%) and PA-SM (74.2 vs. 71.7%). Additionally, PA-LG increased total fatty acid digestibility compared with PA-MD (78.1 vs. 75.6%) and PA-SM (78.1 vs. 76.0%). Results demonstrate that PA increased milk fat content and yield, and feed efficiency. Reducing prill size decreased fatty acid digestibility, but it had no effect on animal performance under the dietary conditions and prill sizes evaluated.     

Effect of Feeding IsoC-4 and C-5 Volatile Fatty Acids as Ammonium Salts on Concentration of Free Volatile Fatty Acids in Milk

We developed and validated an analytical procedure for measuring low concentrations of isobutyric, isovaleric, 2-methylbutyric, and valeric acids in milk and to determine whether feeding of these compounds as ammonium salts would increase their concentrations in milk. Acids were supplied as an aqueous blend (73.5% solids) composed of 67.5% ammonium salts of isovaleric, 2-methyl-butyric, and valeric acids and 32.5% ammonium isobutyrate. Fifteen Holstein cows in early lactation were assigned to the following treatments of isoC-4 and C-5 ammonium salts (g/cow per day anhydrous basis) added to a completely mixed basal diet: 0, 94, and 376. Milk samples were collected on days 32, 35, and 38 after feeding of ammonium salts commenced. Concentrations of isobutyric, isovaleric plus 2-methylbutyric, and valeric acids in milk were measured by the procedure, detailed in this paper, which enabled quantitation of low concentrations of these acids in milk. The procedure was validated by measured recovery of 100 ppb of each acid added to milk. Recoveries of acids (%) were isobutyric 82 ± 10.3, isovaleric plus 2-methylbutyric 93 ± 9.0, and valeric 105 ± 12.0. Feeding acids did not increase their concentration in milk. Overall mean concentrations and ranges (ppb) in milk were isobutyric 37 ± 15, 0 to 242; isovaleric plus 2-methylbutyric 58 ± 8, 22 to 165; and valeric 39 ± 6, 8 to 86.     

The effect of milk allowance on behavior and weight gains in dairy calves

The objective of this study was to investigate how milk allowance affects body weight gains and behavior before, during, and after weaning in dairy calves. Fifty-six Holstein calves were randomly assigned at 1 wk of age to 1 of 4 feeding treatments of whole pasteurized milk: 6, 8, 10, or 12 L/d. Milk allowance was reduced by 50% at d 42, and then reduced by 20% per day starting at d 50, so that calves were completely weaned at d 55. Calves were provided ad libitum access to calf starter and hay. Body weight was measured weekly from 2 to 10 wk of age. Milk intake increased with milk allowance as intended, although actual intakes were lower than the treatment allowance (e.g., averaging 5.66 ± 0.19 L on the 6-L treatment and 9.41 ± 0.21 L on the 12-L treatment before weaning). Intake of calf starter was higher for calves that were fed less milk before weaning (averaging 0.25 ± 0.03 kg/d and 0.05 ± 0.03 kg/d on the 6-L and 12-L treatments, respectively) and also during the weaning period (averaging 1.15 ± 0.13 kg/d and 0.54 ± 0.14 kg/d on these same treatments), but we observed no effect after weaning. Time spent at the hay feeder did not differ with treatment. Average daily gain was higher for calves that were fed more milk, increasing from 0.77 ± 0.04 kg/d with the 6-L treatment to 0.90 ± 0.03 kg/d with the 12-L treatment. Before weaning, calves fed less milk engaged in more unrewarded visits to the milk feeder, averaging 11.1 ± 0.73 visits/d with the 6-L treatment and 0.4 ± 0.78 visits/d with the 12-L treatment. During weaning, calves fed less milk still had more unrewarded visits to the milk feeder than calves fed more milk (19.7 ± 1.64 visits/d with the 6-L treatment versus 10.1 ± 1.74 visits/d with the 12-L treatment), but treatments did not differ after weaning. We conclude that higher milk allowances result in weight gain advantages before weaning that can persist beyond weaning, and that the high number of unrewarded visits to the milk feeder by calves that were fed less milk are indicative of persistent hunger.     

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

The aim of this work was to study the effect of different gaseous conditions on the physico-chemical properties of yoghurt. Four conditions of oxidoreduction potential (Eh₇), +433 mV (milk gassed with air), +405 mV (ungassed milk), +283 mV (milk gassed with N2) and ?349 mV (milk gassed with N₂–H₂) were applied to milk. The rheological properties and microstructure of these yoghurts were determined by measuring apparent viscosity, whey separation (WS) and using confocal laser scanning microscopy. Exopolysaccharide (EPS) production by lactic acid bacteria (LAB) was also studied, and production was increased for extreme Eh₇ values: the highest values were obtained for air (oxidizing condition) and for N₂–H₂ (reducing condition). Yoghurts made under bubbled N₂–H₂ clearly led to low WS with higher gel aggregation and a lower proportion of pores.     

Effect of Masonex and Forms of Cottonseed Hulls on Dairy Cows

Thirty-six lactating Holstein cows were in a 5 × 3 factorial partially balanced incomplete block design with three missing categories to study effects of different forms of cottonseed hulls and liquid supplements on milk production and composition. Roughages were regular cottonseed hulls, pelleted cottonseed hulls, pelleted cottonseed hulls with 9% fat, pelleted undelinted cottonseed hulls, and pelleted undelinted cottonseed hulls with 9% fat. Liquid supplements were 8% Masonex² (hemicellulose extract) and 8% cane molasses. Control had no supplement. All rations were adjusted to contain 30% cottonseed hulls. Roughages with added fat gave total rations of 2.5% added fat (air dry).Least square means for daily intake of dry matter, milk yield, and fat percent were regular cottonseed hulls 21.6 kg, 20.3 kg, 3.37%; pelleted cottonseed hulls 20.3 kg, 21.4 kg, 3.06%; pelleted cottonseed hulls plus fat 20.1 kg, 21.2 kg, 2.51%; pelleted undelinted cottonseed plus fat 19.4 kg, 20.9 kg, 2.73%. Pelleted cottonseed hulls increased milk yield, decreased dry matter intake and milk fat percent, but did not affect milk fat yields. Rations with pelleted undelinted cottonseed hulls resulted in higher milk fat percent and body weight than pelleted cottonseed hulls. Added fat decreased milk fat percent and yield because of high degree of unsaturation. Liquid treatments produced no detectable effects on dry matter intake, milk yield, or fat percent.     

Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

The effect of repeated tasting may improve the acceptance level and positive emotions associated with an unusual food. Our aim was to analyze this effect on the consumer acceptance, emotional status, purchase intention and optimum level of sensory attributes of a yerba mate (YMI)/black currant (BC) drink with high polyphenol content and low palatability.Beverage formulations (%) were: YMI 50/BC 30 (S1); YMI 60/BC 20 (S2); YMI 60/BC 20/diet sweetener 0.05 (S3). All samples had 15% maltodextrin, 0.01% aroma and 5.0% sucrose. One hundred participants (70 female, 30 male) aged 25 to 63 years (M = 38.9, SD = 10.9) evaluated the same three samples (S1, S2 and S3) during four sessions to determine the influence of repeated exposure, taking the first session as a control. Acceptance was measured by a 9-point hedonic scale, purchase intent by a 5-point scale and attribute diagnosis (sourness, sweetness, astringency, aroma and body) by a Just About Right scale. Consumers selected at least three terms from a list of 12 words (well-being, displeasure, familiarity, sadness, fear, freshness, anguish, simplicity, relaxation, anger, joy and surprise) to describe their emotional status after tasting the samples. Results showed that the last session displayed the highest values for acceptance demonstrating a repeated exposure effect. The samples with less acceptability in session 1 (S1 and S2) were those with the greatest increase in session 4. Purchase intention was not affected by product exposure. The oldest consumer group (50–63 years old) exhibited the minimum levels of acceptance and purchase intention. The attribute diagnostic evaluations did not change through the four sessions indicating that the consumer opinion of its optimum point was maintained at the same level as the first impression. The word “familiarity” was selected for all the samples in the fourth and final session and also for sample 3 at session 3, confirming its impact and showing the exposure level necessary to develop it.     

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

The sensory and physiochemical properties of frankfurters with varying fat and salt levels were investigated. Twenty frankfurter formulations were produced with varying concentrations of fat (10%, 15%, 20%, 25% w/w) and salt (1%, 1.5%, 2%, 2.5%, 3% w/w). Frankfurters were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25) evaluated each product in duplicate for colour, coarseness, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. Salt levels below 1.5% were shown to have a negative effect on consumer acceptability, with 2.5% salt concentration being the most accepted (P < 0.001) by consumers. However, frankfurters containing the lower fat levels 10% and 15% fat with higher salt levels (2.5–3%) were significantly the most acceptable variants to consumers. Samples containing less fat and salt were found to be tougher, less juicy and had greater cooking losses. Thus salt perception is very important for consumer acceptability, but fat levels can be potentially reduced without significantly affecting overall acceptability.     

How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets

From January 1st 2010 it was mandatory for all retail stores selling fresh fish in Norway to provide their customers with capture date information for wild fish and slaughter date for farmed fish. The objectives of this study were to: (a) evaluate how many days after capture are consumers willing to buy fresh fish stored on ice, (b) once they have bought the fish how many days are they willing to keep it at home before eating it, and (c) estimate the shelf life of fresh cod using consumer acceptance/rejection data, with and without capture-date information. To cover (a) and (b) a survey was conducted in Norway among 419 respondents visiting retail stores asking them to evaluate how many days after capture they were willing to buy fresh Atlantic cod (Gadus morhua) stored on ice. The respondents were also asked how many days after purchase they were willing to keep the fresh cod at home before cooking and eating it. To cover objective (c), fillets of wild Atlantic cod were evaluated by a total of 389 consumers from three Norwegian cities in three different stages: raw and cooked without information on capture data, raw with capture date information. Survival analysis statistics were used to analyze the data with the inclusion of respondents’ age, self-reported degree of fresh fish expertise and frequency of fresh fish consumption. When respondents were asked for the last day they would buy fresh cod after capture, there was a 75% probability that this would be approximately 3 days and 5 days for elder and young respondents, respectively. There was a 75% probability that these respondents would have the fish approximately 1 day at home before cooking and eating it. The shelf life (as measured in an acceptability test) corresponding to a 25% rejection probability was approximately 7 days and 11 days, with and without capture-date information, respectively. Thus, in general, when respondents were asked which was the last day they would be willing to buy cod after capture, this time (3–5 days) was shorter than the shelf life (7–11 days).     

Estimation of Residual Pepsin and Chymosin Activity in Curd,

Pasteurized milk (225 g) adjusted to pH 6.2 was set with 3.5 milk clotting units of chymosin (EC 3.4.23.4). The same amount of milk at pH 5.8 was set with 3.5 milk clotting units of porcine pepsin (EC 3.4.23.1). Fifteen minutes after clotting, the curd was broken, and curd and whey were separated by centrifugation at 3500 × g for 20 min. The curd (30 g) was extracted at pH 6.8 in 450 ml water or at pH 6.2 (chymosin) or 5.8 (pepsin) in 450 ml 1 M sodium chloride.Chymosin was completely released from the curd and accounted for by both methods of extraction. Pepsin was completely released and accounted for after extraction in 1 M sodium chloride at pH 5.8 but was partly inactivated during extraction at pH 6.8.Assay of curd extracts and whey by a linear agar diffusion test accounted for 102 ± 6% of the pepsin activity added to milk when the curd was extracted in 1 M sodium chloride. Extraction at pH 6.8 allowed recovery of only 63% of the activity. Chymosin recovery was 100 ± 5% by both methods of curd extraction.     

Interactions of Calcium,pH, Temperature,and Chymosin During Milk Coagulation,

Holstein milk samples with good and poor chymosin-coagulation characteristics were coagulated in the Formagraph using different combinations of five levels of chymosin, three pH, and three temperatures in the presence and absence of .02% added calcium chloride.All the main factors significantly altered both coagulation time and curd firmness. Multiple comparisons of mean coagulation times showed that lower concentrations of chymosin (.01, .02, and .03 rennin units/ml milk) were significantly different in altering coagulation time and were different from higher concentrations (.04 and .05 rennin units/ml milk). The three pH produced significantly different mean coagulation times. Addition of more than .02 rennin units/ml milk was not necessary for adequate curd firmness in 30 min after chymosin addition where the pH of the milk was 6.4 or lower. Addition of .02% calcium chloride to milk was not necessary for adequate curd firmness 30 min after chymosin addition if other milk coagulation factors were adequately adjusted (pH ≤ 6.4; chymosin concentration = .02 rennin unit/ml milk; temperature = 37°C).     

By-Product Feeds for Lactating Dairy Cows: Effects of Cottonseed Hulls,Sunflower Hulls,Corrugated Paper,Peanut Hulls,Sugarcane Bagasse,and Whole Cottonseed with Additives of Fat,Sodium Bicarbonate,and Aspergillus oryzae Product on Milk Production

In Experiment 1, Holstein cows (32) fed diets in three 28-day periods were used to evaluate a 3 × 2 × 2 factorial arrangement of fiber sources (sunflower hulls, pelleted cottonseed hulls, and pelleted undelinted cottonseed hulls at 35% of dry matter), fat (0 or 2.5%). and sodium bicarbonate (0 or 1.0%). Sixteen cows also received Aspergillus oryzae product (56.7 g/day) continuously. Sunflower hulls decreased daily intake (19.4 versus 25.1 kg), milk (23.3 versus 26.5 kg), milk protein (2.85 versus 2.95%), and body weight change (?.08 versus .90 kg), but milk fat percent was higher (3.54 versus 3.32%). Sunflower hulls depressed digestibility of dry matter, organic matter, and acid detergent fiber. Added fat reduced milk fat and protein percents. Experiment 2 evaluated fiber sources (20% ground corrugated cardboard boxes, combination of 10% cardboard and 10% peanut hulls, or 30% cottonseed hulls), animal fat (0 or 2.5%), sodium bicarbonate (0 or .75%), and condensed molasses solubles by-product from rum distilling (0 or 10%). Corrugated boxes effected lowest intake (18.0 kg/day), cottonseed hulls highest intake (23.5 kg/day), and combination intermediate (20.2 kg/day). Added fat depressed fat percent. Condensed molasses solubles lowered milk yield but increased milk fat percent (3.76 versus 3.30), molar percent of acetic acid, and ratio of acetic to propionic. In two other experiments whole cottonseed (12.5 or 15% of dry matter) with corn silage, pelleted steam pressure treated sugarcane bagasse, or cottonseed hulls increased milk yield but decreased milk fat percent, especially with pelleted bagasse.     

Breed of cow and herd productivity affect milk composition and modeling of coagulation,curd firming,and syneresis

Milk coagulation properties (MCP) have been widely investigated in the past using milk collected from different cattle breeds and herds. However, to our knowledge, no previous studies have assessed MCP in individual milk samples from several multi-breed herds characterized by either high or low milk productivity, thereby allowing the effects of herd and cow breed to be evaluated independently. Multi-breed herds (n = 41) were classified into 2 categories based on milk productivity (high vs. low), defined according to the average milk net energy yielded daily by lactating cows. Milk samples were taken from 1,508 cows of 6 different breeds: 3 specialized dairy (Holstein-Friesian, Brown Swiss, Jersey) and 3 dual-purpose (Simmental, Rendena, Alpine Grey) breeds, and analyzed in duplicate (3,016 tests) using 2 lactodynamographs to obtain 240 curd firming (CF) measurements over 60 min (1 every 15 s) for each duplicate. The 5 traditional single-point MCP (RCT, k₂₀, a₃₀, a₄₅, and a₆₀) were yielded directly by the instrument from the available CF measures. All 240 CF measures of each replicate were also used to estimate 4 individual equation parameters: RCT estimated according to curd firm change over time modeling (RCT_eq), asymptotic potential curd firmness (CF_P), curd firming instant rate constant (k_CF), and syneresis instant rate constant (k_SR) and 2 derived traits: maximum curd firmness achieved within 45 min (CF_max) and time at achievement of CF_max (t_max) by curvilinear regression using a nonlinear procedure. Results showed that the effect of herd-date on traditional and modeled MCP was modest, ranging from 6.1% of total variance for k₂₀ to 10.7% for RCT, whereas individual animal variance was the highest, ranging from 32.0% for t_max to 82.5% for RCT_eq. The repeatability of MCP was high (>80%) for all traits except those associated with the last part of the lactodynamographic curve (i.e., a₆₀, k_SR, k_CF, and t_max: 57 to 71%). Reproducibility, taking into account the effect of instrument, was equal to or slightly lower than repeatability. Milk samples collected in farms characterized by high productivity exhibited delayed coagulation (RCT_eq: 18.6 vs. 16.3 min) but greater potential curd firmness (CF_P: 76.8 vs. 71.9 mm) compared with milk samples collected from low-productivity herds. Parity and days in milk influenced almost all MCP. Large differences in all MCP traits were observed among breeds, both between specialized and dual-purpose breeds and within these 2 groups of breeds, even after adjusting for milk quality and yield. Milk quality and MCP of samples from Jersey cows, and coagulation time of samples from Rendena cows were better than in milk from Holstein-Friesian cows, and intermediate results were found with the other breeds of Alpine origin. The results of this study, taking into account the intrinsic limitation of this technique, show that the effects of breed on traditional and modeled MCP are much greater than the effects of herd productivity class, parity, and DIM. Moreover, the variance in individual animals is much greater than the variance in individual herds within herd productivity class. It seems that improvement in MCP depends more on genetics (e.g., breed, selection) than on environmental and management factors.     

Evaluation of a Feed Preference Agent for Dairy Calves

A feed preference agent, Firanor-24², was added (0, 50, or 100 ppm) to whole milk and starter ration to determine if association of it with milk would enhance starter intake and weaning performance in dairy calves. Thirty 1-day-old Holstein calves (six males, four females per treatment) each received 1.6 kg of milk twice daily to 30 days of age and starter ration from 7 to 40 days of age. There were no differences from treatments in daily feed intake or body weight gains.In a paired comparison preference test for Firanor-24 in milk, two groups of five unnursed newborn calves were preconditioned to 0 or 100 ppm Firanor-24 in colostrum at birth and in milk twice daily for 6 days. In the 5-day test period each calf was offered a choice of milk with 0 or 100 ppm randomized in two adjoining buckets. No differences in milk preference were observed.     

A comparison of serum metabolic and production profiles of dairy cows that maintained or lost body condition 15 days before calving

Body condition score (BCS) change is an indirect measure of energy balance. Energy balance before calving may affect production and health in the following lactation. It is likely that cows may experience BCS loss before calving due to negative energy balance. The objective of this study was to determine if loss of BCS 15 d before calving affected milk production, BCS profile, and metabolic status during the transition period and early lactation. On d ?15 to d 0 relative to calving, BCS was assessed (1 = emaciated, 5 = obese) for 98 Holstein-Friesian cows. The cows were divided into 2 groups: those that did not lose BCS between d ?15 and d 0 (maintained, BCS-M, n = 55) and those that lost BCS from d ?15 to d 0 (lost, BCS-L, n = 43, average loss of 0.29 ± 0.11 BCS). The fixed effects of BCS group, parity, week (day when analyzing milk production records), their interactions, and a random effect of cow were analyzed using PROC MIXED of SAS (SAS Institute Inc., Cary, NC). Before calving, BCS-L cows tended to have higher concentrations of nonesterified fatty acids than BCS-M cows (0.88 vs. 0.78 mmol/L). After calving, BCS-L cows had higher nonesterified fatty acid concentrations in wk 1 (0.93 vs. 0.71 mmol/L), wk 2 (0.84 vs. 0.69 mmol/L), and wk 4 (0.81 vs. 0.63 mmol/L) than BCS-M cows. The BCS-L cows had higher concentrations of β-hydroxybutyrate (BHB) in wk 1 (0.72 vs. 0.57 mmol/L), wk 2 (0.97 vs. 0.70 mmol/L), and wk 4 (0.94 vs. 0.67 mmol/L) compared with BCS-M cows. We detected significant reductions in insulin concentrations in BCS-L cows from wk ?1 (2.23 vs. 1.37 µIU/mL) to wk 2 (1.68 vs. 0.89 µIU/mL) and wk 4 (2.21 vs 1.59 µIU/mL) compared with BCS-M cows. Prevalence of subclinical ketosis increased in BCS-L cows in wk 3 and 4 when BHB was ≥1.4 mmol/L and in wk 1, 3, and 4 when BHB was ≥1.2 mmol/L. In wk 1, BCS-L cows tended to have lower levels of calcium than BCS-M cows (2.33 vs. 2.27 mmol/L). We found no differences between the groups of cows for milk yield and energy-corrected milk. The BCS-L cows had lower BCS up to 75 d in lactation. Overall, BCS-L cows had higher somatic cell scores with an elevated somatic cell score on d 45, d 60, and d 75. There was an overall tendency for BCS-L cows to have higher fat yield and an overall significant increase in fat percentage. Overall, BCS-L cows had lower lactose percentage, with a reduction on d 60. This work shows that BCS loss before calving may have significant consequences for metabolic status, milk composition, somatic cell score, and BCS profile in dairy cows.     

Effect of light and packages on stability of spreadable processed cheese

As Requeijão cremoso is a processed cheese preferably packed in transparent retail containers, which are exposed to light at the retailers. The aim of this study was to evaluate the influence of light (1000 lux) on the stability of the product at 10 °C, when packed in five different packaging systems: (1) glass cup with an easy-open tinplate cap, (2) glass, (3) polypropylene cups heat-sealed with aluminum foil, and (4 and 5) polyethylene squeeze tubes with and without oxygen barrier. No microbiological changes were observed. The oxygen in the headspace of the packages exposed to light decreased rapidly, indicating its consumption by photo-oxidative reactions. Increasing TBA values and intense sensory changes in the product were observed, which differed depending on the packaging type. The overall quality loss was significantly higher when Requeijão cremoso was exposed to light, leading to its rejection and end of shelf-life. The overall quality loss was predominantly determined by both oxygen availability and package type.